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S’mores Brownies Recipe

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★★★★★

4.5 from 144 reviews

These decadent S’mores Brownies combine a crunchy digestive cookie crust, rich chocolate brownie layer, and a fluffy toasted meringue topping. Perfectly balancing crispness, fudginess, and light sweetness, this dessert is a delightful twist on classic s’mores, baked in the oven and finished with a caramelized meringue top.

Ingredients

Scale

Cookie Crust

  • 120 g digestive or graham crackers
  • 40 g butter

Brownie Batter

  • 60 g butter (melted)
  • 50 g semi-sweet dark chocolate chips
  • 20 g unsweetened Dutch cocoa powder
  • 85 g granulated sugar
  • 85 g dark brown sugar
  • 2 large eggs (room temperature)
  • 45 g vegetable oil (canola or vegetable)
  • 1 tsp vanilla extract
  • 50 g all-purpose flour
  • 2 tsp cornstarch
  • 1/4 tsp salt

Meringue

  • 90 g egg whites (about 3 egg whites)
  • 180 g granulated sugar
  • 1/2 tsp vanilla bean paste

Instructions

  1. Preheat Oven and Prepare Pan. Preheat your oven to 160ºC (325ºF) using the conventional bake setting. Line an 8×8 inch (20×20 cm) square baking pan with parchment paper to ensure easy removal of the brownies later.
  2. Make the Cookie Crust. Place the digestive or graham crackers in a food processor and blend until they form a fine sand-like texture. Melt 40 g of butter and add it to the processed crumbs. Blend again until the mixture is combined and crumbly but holds together when pressed.
  3. Press and Bake the Crust. Transfer the cookie crumb mixture into the prepared baking pan. Press firmly using the bottom of a glass to create a compact and even crust layer. Bake for 10 minutes until set and fragrant. Remove from the oven to cool slightly while preparing the brownie batter.
  4. Prepare Dry Ingredients. In a bowl, sift together the all-purpose flour, cornstarch, and salt. Set aside for later incorporation.
  5. Melt Butter and Chocolate. Gently melt the 60 g butter and the 50 g semi-sweet dark chocolate chips together over low heat or using a double boiler until smooth. Pour this mixture into a large mixing bowl.
  6. Add Cocoa Powder. Stir in the unsweetened Dutch cocoa powder using a hand whisk or electric mixer until fully combined and smooth.
  7. Mix Sugars. Add both the granulated sugar and dark brown sugar to the chocolate mixture and whisk thoroughly to combine.
  8. Add Eggs. Crack the two large eggs into the mixture and whisk until fully incorporated and the batter is smooth. Continue to whisk vigorously for 1-2 minutes to ensure a light texture.
  9. Add Oil and Vanilla. Pour in the vegetable oil and vanilla extract, then whisk until thoroughly combined.
  10. Combine Dry Ingredients. Gently fold in the sifted flour, cornstarch, and salt mixture using a whisk or spatula, mixing just until no streaks remain.
  11. Assemble Brownie Layer and Bake. Pour the brownie batter over the baked cookie crust in the pan and smooth the surface evenly. Bake in the preheated oven for about 30-35 minutes until a toothpick inserted near the center comes out with moist crumbs but not wet batter. Allow the brownies to cool completely in the pan before proceeding.
  12. Prepare Meringue. In a heatproof mixing bowl placed over a simmering water bath (making sure the bowl doesn’t touch the water), combine the egg whites and granulated sugar. Using the whisk attachment on a stand or hand mixer, stir constantly until the sugar dissolves completely and the mixture is warm to the touch.
  13. Whip Meringue to Stiff Peaks. Remove the bowl from the heat and immediately switch the mixer to high speed. Whip for 5-6 minutes until the mixture cools to room temperature and forms stiff, glossy peaks. Add the vanilla bean paste and whisk briefly to combine.
  14. Top Brownies and Toast Meringue. Carefully remove the cooled brownie slab from the baking pan onto a serving tray. Spread the prepared meringue evenly over the top. Use a kitchen blowtorch to gently toast the meringue until golden brown, or place under the oven’s broiler for a short time, watching closely to avoid burning.
  15. Slice and Serve. To serve, run a sharp knife under hot water, wipe it dry, and make clean cuts into the brownie. Repeat warming and wiping the knife between cuts to maintain neat slices. Enjoy your scrumptious s’mores brownies warm or at room temperature.

Notes

  • Ensure eggs are at room temperature for better incorporation into the batter and meringue.
  • Press the cookie crust firmly to prevent it from crumbling when slicing.
  • If you don’t have a blowtorch, carefully watch under the broiler to avoid burning the meringue.
  • Use parchment paper or silicone liners to help remove brownies cleanly.
  • Allow the brownies to cool completely before topping with meringue to prevent melting.
  • For a gluten-free option, substitute the digestive or graham crackers and all-purpose flour with gluten-free alternatives.

Keywords: s'mores brownies, brownie recipe, meringue topping, chocolate dessert, graham cracker crust, baked brownies, toasted meringue brownies

Find it online: https://kitchenbynora.com/smores-brownies-recipe/